Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) canola oil

  2. 1 pound(s) low-fat chicken-rosemary sausage , or other fresh, lean chicken sausage, uncooked, cut into 6 pieces 6 (1 pound) boneless smoked pork chops , cooked, extra-lean 1 (7-ounce) low-fat turkey kielbasa , fully cooked, cut into 6 pieces 1 large sweet onion , halved, cut into thin strips 2 clove(s) garlic , thinly sliced 1 package(s) (2-pound) sauerkraut , rinsed well, drained, and squeezed dry 1 1/2 cup(s) dry Riesling wine

  3. 1 1/2 cup(s) fat-free chicken broth

  4. 6 small (about 1 lb total) red potatoes , quartered

  5. 10 juniper berries , crushed

  6. 1 bay leaf

  7. 1 teaspoon(s) caraway seeds

  8. 1/2 teaspoon(s) freshly ground pepper

  9. 1 cup(s) frozen carrots , diced Chopped parsley, for garnish

Instructions Jump to Ingredients ↑

  1. Heat 1 tsp of the oil in a large Dutch oven, preferably nonstick, over medium-high heat; add chicken sausage and cook, turning frequently, until almost cooked through, about 7 minutes. Remove to a plate. Add pork chops and kielbasa pieces and brown, about 3 minutes; add to sausages on plate.

  2. Add remaining 2 tsp oil to Dutch oven and cook onion and garlic 5 minutes, until lightly browned. Stir in sauerkraut, wine, and broth and bring to a boil. Add potatoes, juniper berries, if using, bay leaf, caraway seeds, and pepper. Cover pot, reduce heat to medium-low, and simmer 12 minutes, or until potatoes are almost tender. Uncover pot; stir in carrots. Tuck pork chops and sausages into mixture; cover and simmer 5 minutes, or until just heated through.

  3. Arrange sausages and potatoes on a platter; sprinkle with parsley.


Send feedback